Fermentation Decoded

For brewers and bakers, the question “why does yeast ferment glucose faster than fructose” is a common one. This article lays out the details.

For culinary artists interested in the wonders of brewing, this article addresses the question of “when to add non fermentable sugar to cider and why?”

For those who haven’t ventured into the Asian beer market, this article gives a brief history and answers the question “what does Korean beer taste like?”

When making kombucha, it is helpful to understand the relationship among the elements. This article answers the question “does kombucha need air to ferment?”

Various aspects of brewing contributes to flavor and aroma, and this article answers the question “what do tannins in beer taste like?”

They’re great for the human body, and for those interested, this article answers the question “what kind of fermentation occurs in yeast-fermented foods?”

For bakers and brewers alike, the question “Does yeast ferment in bread?” is an interesting one to ponder. This article answers it.

An interview about the danger of stuck fermentation in wine making, why adding yeast nutrient during wine fermentation is important, and how Oculyze can help.

A discussion about how technology has helped breweries overcome the challenges of the pandemic and why yeast activity monitoring is so important.

“Does yeast need oxygen to ferment?” is a common question among brewers, winemakers, bakers, and cooks alike. This article answers in detail.

For brewers entering the hazy world of turbidity, this article provides a detailed answer to the question “what does turbidity measure?”

Hoppy beer has become all the rage in breweries and on market shelves. What does hoppy beer taste like, though? This article aims to explain.